Description
A delicious and chewy homemade candy featuring the rich flavor of molasses, perfect for sweet treats.
Ingredients
Scale
- 1 cup molasses
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup water
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter for greasing hands and surface
Instructions
- Butter a 9×9-inch pan or small rimmed baking sheet generously, making sure to coat the corners. Set it near the stove. Lay a sheet of parchment on your work surface and butter a pair of kitchen scissors or a sharp knife for cutting later.
- In a heavy-bottomed saucepan, combine the molasses, granulated sugar, light brown sugar, 1/4 cup unsalted butter, water, and salt. Cook over medium heat, stirring gently until the sugars dissolve and the mixture looks smooth and glossy.
- Once everything is dissolved, stop stirring and let the mixture come to a steady boil. Continue cooking until the candy reaches 250–255°F (hard-ball stage) on a candy thermometer, or until a small spoonful dropped into very cold water forms a firm but pliable ball.
- Remove the pan from the heat and quickly stir in the baking soda and vanilla extract. The mixture will bubble and lighten slightly; stir just until evenly combined.
- Immediately pour the hot candy into the prepared pan, tilting as needed to create an even layer. Let it cool until the surface is set but still warm and flexible, about 10–15 minutes.
- Butter your hands with the remaining 1 tablespoon of butter. Lift the warm taffy from the pan in one or two large pieces and begin stretching it into a long rope.
- Fold the rope back onto itself and pull again, repeating the stretch-and-fold motion for 8–10 minutes, or until the taffy lightens in color and feels firmer and more resistant as you pull. Add a touch more butter to your hands if it becomes too sticky.
- When the taffy holds its shape and has a satiny sheen, pull it into long ropes about 1/2 inch thick and lay them on the parchment.
- Cut the ropes into 1-inch pieces using the buttered scissors or knife. Wrap each piece in waxed paper or cellophane, twisting the ends to seal. Store in an airtight container at cool room temperature.
Notes
- Make sure to use a candy thermometer for precise cooking temperature.
- Be careful when handling the hot candy to avoid burns.
- The taffy can be shaped into different forms or flavors by adding extracts or nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 80
- Sugar: 13g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg